Shiyaama, Adh. Mahibadhoo – Shiyama makes  valhomas /smoked fish, rihaakuru

The cleansed fish is cut into long pieces called “ari” and boiled in salted water. Shiyama does it the traditional way, in a big metal pot, over open fires made from wood. Once poached, the fish is removed from the pot and left to smoke over open fire pits on a “dhumashi” – racks made from metal nowadays. The fish is smoked overnight, after which it is left to dry out in the sun, usually for 3-4 days.